Food Toxicology

Aim of the course

To provide insight in the type of items being an issue of safety concern in modern food safety evaluation. Application of this insight in understanding the relative importance of the various items in the field of food safety.

This course deals with the (potential) toxicity of toxic substances present in traditional and novel foods and their safety assessment. Special emphasis will be given to novel scientific developments in the field of natural toxins, genetically modified food, food supplements, food sensitivity and allergy, drinking water, products derived from food processing, agricultural chemicals, microbiological food safety, persistent organic pollutants, engineered nanomaterials, food additives and veterinary drugs. The course consists of lectures by selected experts and a written exam to be made by the students about lessons learned during the course.

On successful completion of the module, participants should:

  • have obtained knowledge and an overview of major existing and newly emerging items of concern within the field of food toxicology and food safety assessment.
  • be able to summarize the obtained insights and to express the importance of the lessons learned for their own scientific work and future career.

Coordinator: Ms. N.I. Kramer

Lecturers K. Beekmann (Wageningen University & Research) H. Bouwmeester (Wageningen University & Research) N. van den Brink (Wageningen University & Research) J. Louisse (Wageningen University & Research)
Prof.dr. H. van Loveren (RIVM and Maastricht University) N.I. Kramer (Wageningen University & Research)
Prof.dr. A.P. van Wezel (KWR and Utrecht University)

Please note that the course can be cancelled up to one month before its starting date, when the number of applications is below the minimum required. For general inquiries please contact the PET Office.

Human Exposure Assessment
Epidemiology for Toxicologists